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Palmetto Cafe’s Seafood Club Sandwich



Seafood Club Sandwich

seafood poach (recipe follows)

one roma tomato

2 ounces micro arugula greens

4 slices cooked applewood smoked bacon

2 ounces salmon spread (recipe follows)

3 slices white bread

3 slices smoked salmon

2 ounces béarnaise suace

Seafood Poach

1 pound lobster (cooked ¾ done, about 7 minutess) and shocked in cold water 

1/2 lobster tail shell (removed and cut in pieces)

1 lobster claw (membrane removed)

2 cocktail shrimp

1 ounce butter

Smoked Salmon Spread

2 cups smoked salmon chunks

1 tablespoon crème fraîche

heavy cream, as needed

1 tablespoon minced shallot

1 tablespoon finely chopped chives

salt and pepper, to taste

Béarnaise Reduction

2 cup chablis

2 cup white wine vinegar

6 roughly cut shallots

3 tablespoons dry tarragon

2 bay leaves

10 white peppercorns

Béarnaise Sauce

1 tablespoon béarnaise reduction

1/2 lemon, juiced

1 teaspoon finely chopped tarragon

3 egg yolks

1 cup clarified butter

salt, to taste

dash of Tabasco


For Smoked Salmon Spread:

  1. Place the pieces of salmon in a food processor and begin processing. Add enough cream to assist in the movement of the fish. Blend until smooth.
  2. Fold in the shallot, chive, and crème fraîche and season to taste with salt and pepper.

For Seafood Poach:

  1. Add butter to a sauce pan.
  2. Add seafood mix to saucepan and cook until throughly warmed.

For Béarnaise Reduction:

  1. Place all ingredients in a saucepan and bring it to a simmer.
  2. Cook until it has reduced by half.
  3. Strain through a fine strainer and chill in the cooler.

For Béarnaise Sauce:

  1. Bring a pot of water up to a simmer.
  2. Place the egg yolks, lemon juice and béarnaise reduction in a metal bowl and season with salt. Whisk vigorously for several minutes.
  3. Place the bowl over the hot water and whisk until a figure eight can be drizzled and will hold in the yolk mixture.
  4. Remove from the heat and slowly drizzle in the clarified butter while whisking. If it gets too thick, thin it out with hot water.
  5. Once all the butter is added, fold in the tarragon and Tabasco.

To Assemble Sandwich:

  1. Slice tomato into four even slices. Season with salt and pepper.
  2. Toast remaining white bread until golden and crispy.
  3. To begin layering, start with white bread, half of the salmon spread, bacon, seafood poach, microgreens.
  4. Add next slice of bread and repeat previous order.
  5. Add tomato and top with slice of salmon and bread.
  6. Finish with skewer.
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